Vegan Curried Cranberry Soup

4.91 from 10 votes

A colorful, healthful bowl of Curried Cranberry Carrot Soup with the goodness of ginger and beans. Vegan, gluten-free, made without added oil.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: American inspired

Diet: Gluten Free, Vegan, Vegetarian

Keyword: ginger, vegan curried cranberry carrot soup, white beans

Servings: servings

Calories: 180kcal

3 cups cooked white beans (from two 15-oz cans, drained, or cooked from 1 cup dried navy, cannellini or great northern beans)
1 ½ cups cranberries
2 medium carrots sliced
2 teaspoon curry powder
1 teaspoon ground ginger
¼ cup sugar
Salt and ground black pepper to taste
Cilantro or spring onions for garnish
3 cups water
Bean cooking liquid or water (for thinning, as needed, optional)

In a saucepan, place the carrots and cranberries. Add 3 cups of water and bring to a boil. Cover and cook on medium-low heat for 15-20 minutes or until the carrots are tender.
Remove the carrots and cranberries to a blender and blend until smooth. Be very careful when blending hot liquids and follow your blender manufacturer's directions.
Return the carrot-cranberry mixture to the saucepan. Add the ginger powder, curry powder, black pepper, sugar and salt.
Return to a boil, and then add the drained beans. Reserve the bean cooking stock to thin out the soup, if required.
Once the soup boils, lower the heat to a simmer and let it cook 10 minutes. If the mixture is too dry, add the bean stock or water to thin it out as much as you desire.
Garnish the soup with coriander leaves or spring onions, or both.
Serve hot.

Time estimate assumes you are starting with cooked beans. If starting with dried beans, allow additional soaking and cooking time before making the soup.